1,835 red pepper recipes

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Pork fillet stir-fried with garlic and bell peppers, then hit with orange juice and balsamic vinegar for a sweet-tart glaze. Piled over peppery rocket or watercress for a fresh, fast weeknight dinner.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

Nevada Annie's cowboy chili browns 8 pounds of ground chuck with onions, peppers, jalapeños, beer, and 12 tablespoons of ground chile. A no-beans, three-hour Western chili built for a crowd.

Enjoy the taste of Texas with this savory chili made from ground chuck, chili powder and suet.

Guasacaca is the Venezuelan avocado salsa: chunky avocado, tomato, onion, cilantro, and hot pepper sauce blitzed rough. Served alongside arepas, grilled meats, or tortilla chips.

Slow-braised chicken fricassee with red cabbage that melts into a dark, wine-rich sauce. Just 9 simple ingredients, two hours of hands-off cooking, and deeply satisfying European-style comfort.

You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.

SPAM breakfast skillet with hash brown potatoes, bell peppers, onion, eggs, hot sauce, and cheddar cheese. A one-pan breakfast scramble that feeds a crowd.

Try something new with this cheesy and scrumptious side dish that can accompany any meal.

Barbara Tropp's China Moon chili-lemon oil infused with Szechuan peppercorns, red pepper flakes, ginger, and bright lemon zest. Homemade Chinese-inspired condiment for drizzling on noodles, dumplings, or grilled meats.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Blackened chicken breast seared in a screaming-hot cast iron skillet with a Cajun-style spice blend of paprika, cumin, thyme, and red pepper, then finished in the oven. No butter needed.

A delicious pizza is full of delicious goodness. It's cheesy, warm and tasty.